This is based on a recipe from Cooking Light; I made it for a barbeque at Penny’s house, and doubled the recipe. Happy birthday, Levi!
1/4 c water
3 tbsp soy sauce
1 oz fresh ginger, peeled and minced (about 3 tbsp)
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 lb 26 ct shrimp
1/3 c light coconut milk
3 tbsp natural peanut butter
1 tbsp fresh lime juice
2 tsp sugar
1/4 c chopped fresh cilantro
4-6 lime wedges
1 each red, orange, yellow, and green bell peppers, cut into 1/2-inch pieces
2 vidalia onions, sliced
Peel and devein shrimp. Combine marinade ingredients with shrimp in a plastic container. Add a little water and soy sauce if needed; you need less marinade if you use larger shrimp. Marinade shrimp for 1-2 hours, turning occasionally.
To prepare the sauce, combine all the sauce stuff but the cilantro in a blender, and process until smooth. Stir in cilantro; set aside. (Don’t forget you made it, though!)
Thread shrimp, peppers, and onions onto skewers. Reserve marinade. Brush grill with olive oil. Place kebabs on grill. Turn a few times, brushing with marinade. Serve with peanut sauce and lime wedges.